Shakshuka

Ingredients

• 6eggs
• 2 tbspolive oil
• 1onion, diced
• 1bell pepper, diced
• 3garlic cloves, minced
• 1 tspcumin
• 1 tsppaprika
• 1 cancanned tomatoes, crushed
• ⅓ cupfeta cheese, crumbled
• cilantro, chopped
• bread, crusty, to serve
• salt

Method

1. Heat the oil in a 12-inch skillet over medium heat. Cook the onion and pepper until soft.

   ⏱ 8 min

2. Add the garlic, cumin and paprika and stir until fragrant.

   ⏱ 1 min

3. Pour in the tomatoes with 0.5 tsp salt and simmer until thick enough to hold a well when you drag a spoon through.

   ⏱ 10 min

4. Make six wells in the sauce and crack an egg into each. Season the eggs with a little salt.

5. Cover and cook on medium-low until the whites are set and the yolks are still soft.

   ⏱ 7 min

6. Scatter with feta and cilantro and serve straight from the pan with bread.